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Which of the following is an advantage of size reduction?

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+1 vote
in Food Engineering by (93.8k points)
Which of the following is an advantage of size reduction?

(a) Enhanced heat/mass transfer

(b) Intimate contact with certain food items

(c) Enhanced heat/mass transfer & intimate contact with certain food items

(d) None of the mentioned

The question was posed to me at a job interview.

My question is taken from Unit Operations in chapter Sedimentation and Centrifuge, Mixing, Size Reduction and Separation and Material Handling and Transportation of Food Engineering

1 Answer

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Best answer
Correct answer is (c) Enhanced heat/mass transfer & intimate contact with certain food items

Explanation: Increased surface area due to size reduction enhances heat/mass transfer. Small sized particles have more intimate contact with certain food items.

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